Instant Pot Beef Lettuce Wraps with Pickled Cucumbers

Whenever I throw up a poll on Instagram asking what kind of recipes people want to see I always get requests for simple, low maintenance meals. And I love that because that is my style of cooking as well. I am always looking for recipes that can become staples in my diet. These instant pot beef lettuce wraps have created a new category in my life: Whole30 staples. I had to share these delicious lettuce wraps with all of you immediately because they are so simple to make and will for sure be a Whole30 staple for me.

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You can totally make these instant pot beef lettuce wraps without an instant pot or a mandoline, but they are two tools that make this simple, staple recipe even easier to throw together. My girlfriend knows that I am never doing just one thing at once and cooking is no exception. When I cook I am usually catching up on some podcasts or watching the newest episode of The Bachelor (my biggest guilty pleasure) which I like to think is a really good use of my time, but it really just makes me easily distracted. I have to say since introducing the instant pot into my kitchen it has been like I have a little sous chef reminding me not to burn the beef!

If you haven’t jumped on the IP band wagon yet, do not fear. You can totally make this recipe on your regular stove top. My recommendation would be to use a large, seasoned cast iron pan to brown your beef. Then reduce the heat to low while you add the other ingredients and stir them together gently. Increase the heat to med-high until the sauce simmers. Reduce to low and simmer the mixture for 10 minutes, stirring frequently. Remove from heat and plate on romaine lettuce leaves with the pickled cucumbers. If you do have an instant pot, scroll down to grab that full recipe!